There’s a reason why they call bacon the “vegetarian’s kryptonite”.
It’s because it’s very good.
Mr. Suburble and I were first introduced to the magic that are bacon-wrapped sausages at our friend, Katie’s, house. During a party, she put a casserole dish full of these little gems onto the table.
And the carnivores swarmed.
They happily devoured these little meat-nuggets, and Mr. Suburble looked at me and said, “You need to get this recipe!”
So I did.
- 2 pkgs breakfast sausage
- 2 pkgs bacon (I prefer maple)
- 1 cup brown sugar
- Skewers (I use metal, but wood will work)
- Metal wrapped pan with metal rack
- Place sausages in saucepan full of boiling until cooked (about 15+ min)
- Place sausages aside until cool
- Preheat oven to 400 degrees
- Once cool, cut sausages into approximately 1/2" wide slices
- Cut raw bacon slices into thirds
- Wrap sausages in bacon and put on skewer
- Place skewer onto rack (on foil-covered pan)
- Complete all skewers, then rub over the meat with 1/2 of brown sugar
- Flip the skewers and rub the rest of the sugar over the skewers
- Place pan into oven and cook skewers for approximately 15 minutes (or until bacon crisps up)
- Flip skewers and continue to cook them for another 15 minutes
- Remove pan and leave to cool until skewer can be handled
- Place in serving dish and serve with toothpicks.
The first time I boiled the sausages, Mr. Suburble looked at me funny. “That doesn’t seem right….”
But it’s the right way to do it. Just trust me.
I like to use a metal skewer (only because they’re large and I always have them on hand, unlike the wooden skewers, which are hit-or-miss in this house).
Remember – they get hot in the oven! Use an oven mitt to handle them.
The pan should be covered in foil. The bacon will drip a lot – and I mean a LOT – of fat during the cooking process. The foil keeps the pan from being ruined and makes clean-up much easier.
I think the secret lies in the brown sugar. The caramelized bacon “wrapper” is a perfect compliment to the little sausage center.
Mr. Suburble often asks if he can have a skewer.
I do my best to look horrified and swat him away.
And voila! Your little meat-treats are ready to be presented!
This is a perfect dish for an evening gathering, or as a side-dish for brunch.
I know that these are going to make an appearance on Christmas morning AND at New Year’s Eve in our house. Mr. Suburble would be bitterly disappointed if they didn’t.